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Italian chocolate dessert or dome cake (Zuccotto)

Italian chocolate dessert or dome cake (Zuccotto), Prescriptions, Any category, Any kitchen, Italian cuisine, Pastries and desserts, Cakes, Chocolate cake

Ingredients portion 6

Chicken egg 2 pieces

Butter 100 g

Sugar 120 g

Cocoa 20 g

Wheat flour 100 g

Baking powder 2 teaspoons

Cream 35% 300 ml

Almonds 50 g

Cherry 250 g

Sugar powder 100 g

Dark chocolate 50 g

Cooking instructions 9 hours

1 Mix the dry ingredients: flour, cocoa and baking powder.

2 Add the melted butter, stir in, then the sugar and stir again.

3 Whisk the eggs in a bowl, add to the dough, mix gently and place on a tray lined with baking paper (mine is about 30×35 cm).

4 Place the dough in a preheated oven at 180 degrees for 15-20 minutes.

5 When ready, cool the cake.

Chicken souvlaki with zajiki

6 Take a round bowl, not large, about 1.2 l and using it as a stencil, cut a circle out of the cake and set it aside.

7 Cover the bowl itself with cling film.

8 Cut out triangles from the rest of the pastry, not only triangles but also strips and rectangles, so you can place them in a bowl to match the shape of the pastry.

9 Chop the nuts if they are whole, I bought them ready-made and finely chop the chocolate.

10 In a separate bowl, whip the cream with the icing sugar. I did a little trick here, as there wasn’t much powder, I just grinded the sugar in a coffee grinder and it was the same powder.

11 And instead of the whole amount of cream, took about 200ml of it and then added about 100-150g of unflavoured curd paste.

12 Add the nuts to the mixture, stir then the chocolate, stir again and add the cherries.

13 I had frozen cherries. I thawed them out, drained the juice.

14 Spread the mixture into the cake and cover with the cut-out circle.

15 Put in the refrigerator for 6-8 hours or overnight.

16 Just before serving, invert onto a plate, remove from the bowl and decorate. I sprinkled icing sugar and garnished with sprigs of fresh mint and cocktail cherries.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .